Grapefruit Basil Salad

Posted by Dorothy Worster on

A new salad recipe that pairs perfectly with our Chetoui or Basil Extra Virgin Olive Oils. Enjoy as a refreshing lunchtime meal!
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Dairy-free Cream of Mushroom Soup

Posted by Sarah Mellino on

This month we are focusing on immune system and Vitamin D boosting recipes, to combat the last leg of flu season!

Vitamin D is important for calcium absorption and the forming/maintenance of strong bones. Vitamin D has also been shown to reduce symptoms of depression. It can be found in egg yolks from free range chickens, cod liver oil, wild mushrooms such as portobello and crimini, and fatty omega rich fish.

Immune boosting foods include: Citrus, Bell Peppers, Broccoli, Garlic, Ginger, Spinach, Yogurt, Almonds, Turmeric, Green Tea, Papaya, Kiwi, Poultry, Sunflower Seeds, and Shellfish.

This dairy-free Cream of Mushroom soup is perfect for boosting your Vitamin D and immune system. It is warm, hearty, and delicious. Let us know how you liked it in the comments!

Ingredients

  • 1 1/2 lbs [wild] mushrooms [include mitaki & shiitaki for greater boost]
  • 1 yellow onion
  • 3 cloves chopped garlic
  • 1/4 cup olive oil + 2 tbsp
  • 1 1/2 tsp dried thyme
  • 1 tsp sea salt + 1/2 tsp
  • 2 tbsp arrowroot starch
  • 1 1/2 cups broth or stock [I used chicken bone broth]
  • 1 can coconut milk
  • Juice of 1 lemon
  • 4 tsp parsley
  • You can also use add fresh grated ginger for the extra immune boost

Instructions

  1. Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
  2. Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
  3. After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
  4. Remove about 1 cup of the mushrooms (2-3 slices per serving bowl). Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
  5. Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer. Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
  6. Use an immersion blender or ladle into a standing blender and puree until smooth. Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish. 
  7. Enjoy!!
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Roasted Butternut Squash and Fennel

Posted by Dorothy Worster on

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Herbed Popcorn

Posted by Rachel Dougherty on

Our Infused Olive Oils are incredibly versatile. Here we dressed one bowl with Mushroom & Sage Olive Oil, and the other one with Herbes De Provence Olive Oil. So delicious! Try your favorite flavor!

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Chocolate Balsamic Chicken Mole

Posted by Rachel Dougherty on

Ingredients

4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth
1 cup dark chocolate balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
Fresh cilantro for garnish 
Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with  with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.

In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.

Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. 
Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. 
This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.
Serves 6

 

 

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